4 egg whites
1/2 c. cottage cheese
1/3 c. oatmeal(dry)
1 tbs. cocoa (unsweetened)
dash vanilla
2 packs sweetener of choice
Wing it around in the blender till smooth, cook like a pancake.
This just saved me! I may add a few walnuts or flax for the lunch version- the fat is kinda low."
FILLING:
1 1/2 lbs. ground lamb or 3/4 lb each lamb and lean ground top round
(I used extra lean ground round but I suspect you could also used ground turkey w/ good results)
1/2 cup rice or bulghour, or a combination
1/4 cup green bell pepper [chopped fine]
Cayenne pepper to taste
1 teaspoon basil
1 teaspoon black pepper or to taste
1 teaspoon salt or to taste
1 medium yellow onion [chopped]
Combine the above ingredients and gently knead into a dough. A little water may be added to ease the blending.
PREPARATION:
1 large head of cabbage
1 cup water or 1 can Swanson'sฎ chicken broth or beef broth
8 oz crushed tomatoes or tomato sauce
juice of 2 lemons
Core 1 or 2 large heads of cabbage and immerse in boiling water until the leaves wilt and become soft. Separate the leaves and cut out the hard veins. The very large leaves may be cut in half. Take a large teaspoon of the filling and place on the cabbage leaf and roll up turning in the ends. Take a few of the large tougher leaves and line the bottom of a covered casserole. Place the rolled cabbage side by side and layer upon layer. Pour over the crushed tomatoes or tomato sauce, lemon juice and broth or 1 cup of water. Cover and cook in a preheated 350 degree oven for about 1 hour.
HI ya,
Just saw the name bodybuilding,,I was big time into that just a year ago till I hurt my should...
What made stop was the recipes,,,the salad dressing part
I whip cottage cheese till smooth adding minced garlic and other spices,,,might need to ad a bit of skim milk or vinegar. And it makes a great ceasar salad dressing. And still in program for BFL.
Angie
Since I'll be making this for the week ahead, I thought I'd share the recipe with you ladies. I LOVE this salad!
4 cups small red-skinned potatoes, boiled, cooled and diced
4 cups whole green beans, fresh or frozen, cooked and cooled
2 tomatoes, chopped (or you can sub. sun-dried or cherry)
16 Greek olives, pitted and chopped
4 cans chunk tuna in water, drained
Divide into 4 equal portions, toss each with 2 T. dressing. Chill before serving, then enjoy! Can also add chopped hard-boiled egg whites to boost the protein.
Dressing:
3 T. white wine vinegar
4 T. olive oil (or incorporate your flaxseed or Udo's oil here)
1 T. Dijon mustard
1 clove garlic, mashed w/salt
Pepper to taste.
chop onion and caramelize it in a frying pan with 1tsp oil.
Mix eggs and cottage cheese with onion powder, salt and pepper.
peel and wash potatoes. slice very very thinly into discs. lightly oil a casserole dish with olive oil. cover bottom with a layer of potato discs. top with a layer of CC and another of potatoes. break up 1 slice of cheese and spread it over the potatoes. repeat until all CC and potatoes are used up. Top with remaining cheese and spread onions over top. bake covered in foil at 200C for 40mins, then remove foil and bake for another 20mins or so to let the water evaporate.
to me, it tastes quite a bit like perogies *drool* and you cant go wrong with a bit of cheese and onion lol
I would defiantely consider adding spinach or other veggies to this.
Tomato red pepper soup
--------------------------------
1/2 medium leek
1 red pepper (remove the skin if you like, i dont mind it)
2 cloves garlic, chopped
Finely chop and sweat leek, garlic and pepper in a large soup pot with 1tsp oil.
Add:
4 -5 large fresh tomatoes (or a basket cherry tomatoes), chopped
Put lid on pot and simmer for 10 minutes.
Add:
1 can/box crushed tomatoes (my favorite are the ICA ones with garlic)
2 can/boxes water
1 chicken, 1 veggie stock cube
1tbsp balsamic vinager
1tbsp honey
3tbsp tomato paste
basil
finely ground pepper
salt
Simmer for 10 mins, make sure its nice and hot!
Liquidize it with a blender.
Add 1/2 serving cottage cheese to a bowl and fill with soup. I like 2 bowls of soup so I use 1/2 serving CC in each bowl. Nice and creamy!
Turkey Rice Stew
Turkey meatballs stay light by poaching in this
rice-thickened stew instead of browning in fat. Ready in: approx. 45
Minutes. Makes 6 servings.
6 cups fat-skimmed chicken broth
1 cup chopped onion
2/3 cup long-grain brown rice
1/2 cup chopped carrot
1/2 cup chopped celery
1 pound ground turkey breast (or chicken!)
1/4 cup fine dried bread crumbs
1/4 cup chopped parsley
1 large egg (eliminate yolk if desired)
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup frozen petite peas
Directions
1 In a 4- to 5-quart pan over high heat, combine the
broth, onion, rice, carrot, and celery. Cover and bring to a
boil. Reduce heat and simmer broth mixture 10 minutes.
2 Meanwhile, in a bowl, mix turkey, bread crumbs,
parsley, egg, thyme, 1/2 teaspoon salt, and pepper.
3 Increase heat under broth mixture to high and drop
turkey mixture, 1 tablespoon at a time, into the pan. Bring
the soup to a boil again, reduce heat to low, cover pan,
and simmer until meatballs are no longer pink in the
center (cut to test) and rice is just tender to bite, 8 to 10
minutes longer. Add peas and stir until hot, about 2 minutes.
Add salt to taste. Ladle into soup bowls.
Amount Per Serving
Calories: 261
Total Fat: 1.8g
** Cholesterol: 90mg
Sodium: 519mg
Total Carbohydrates: 27.3g
Dietary Fiber: 2.6g
Protein: 30.5g
Mexican Spiced Turkey Tortilla Soup
A sensationally spiced turkey soup with everyone's
favorite Mexican flavors. Serve with a generous amount of
tortilla chips and shredded cheese on top. Prep Time: approx.
15 Minutes. Ready in: approx. 35 Minutes. Makes 6
servings.
--------------------------------------------------------------------------------
1 tablespoon olive oil
1 onion, chopped
1 (4 ounce) can chopped green
chiles, drained
1 teaspoon chili powder
1 tablespoon ground cumin
1 garlic clove, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon cayenne pepper
6 cups water
6 HERB-OXฎ Chicken
Flavored Bouillon Cubes
1 (10 ounce) can tomatoes
with green chilies
2 cups cooked turkey breast,
cut in bite-size pieces
1 cup frozen corn, thawed
1/3 cup chopped fresh cilantro
1 1/3 cups shredded Monterey
Jack cheese (fat free to lower fat grams)
Tortilla chips (ignore if not on your diet)
Directions
1 Heat oil in large saucepan over medium-low heat. Add
onion and cook 4 minutes. Add green chilies, chili powder,
cumin, garlic, oregano, and cayenne pepper. Cook and stir 1
minute. Stir in water, bouillon and tomatoes with green
chilies. Bring to a boil. Add turkey and simmer 3 minutes.
Add corn and simmer 1 minute. Stir in cilantro. Ladle
soup into bowls. Sprinkle each serving with generous
amount of cheese and chips.
Calories: 299
Total Fat: 15g
Cholesterol: 66mg
Sodium: 1760mg
Total Carbohydrates: 17.1g
Dietary Fiber: 2.7g
Protein: 24.1g
2-3 defrosted chicken breasts
1 small/medium onion
2tbsp tomato paste
Hy's seasoning (Lawreys salt type thingy) to taste
pepper
chili powder (i like chili so i add couple good shakes)
1/8tsp ranch salad dressing mix
oregano
1 eggwhite
2tbsp mashed potatoes (or 2tsbp breadcrumbs, with 4tbsp milk added)
mushrooms, cooked (or canned) and purre้d (about 1/4 cup)
Peel onion and blitz in your food processer until its minced (very small bits) add chicken, and spices. Pulse until desired consistancy (i like mine relitivly smooth). Mix in egg and potatoes/soggy crumbs and mushrooms. Wet hands. Form into small patties or balls. Cook in minimal oil or nonstick sprayed pan until FULLY cooked (the tomato paste makes it stay pink, so I just cook the heck out of mine until I KNOW they are done.) on medium heat (to prevent burning.
TO me these tasted just like the meatballs my bf's mom makes (and she makes the best meatballs ever!) and they are pretty clean as is, and easily modified for the "hard core clean" eater
Good thing about meatballs is they are easy to spice up, whereas I find that even marinating chicken sometimes doesnt make it intersting enough for me. Try using other spices (italian, oriental with green onions instead of regular etc) for variation.
Here is a very good recipe that I made tonight... D(13) is on a vegetarian kick... She loved this...
Quote:
Tofu Parmigiana - makes 4 servings....
1/2 cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese
In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
Bake at 400 degrees F (205 degrees C) for 20 min.
NUTRITION INFO Amount Per Serving
Calories: 359
Total Fat: 21.1g
Cholesterol: 21mg
Sodium: 997mg
Total Carbohydrates: 20.1g
Dietary Fiber: 3.8g
Protein: 25.9g
The above is the exact recipe, I modified it by firstly dredging the tofu in flour then egg, then the bread crumb mixture... I did not fry them I baked them on a cookie sheet... I had more tomato sauce than what they asked for and I used LF mozzarella cheese...
It was really good... Maybe a little high in fat but it tasted like Eggplant or Veal
Parmisian and D loved it too... Imagine!!
I found this on another BFL site, and it is YUMMY!
Blend the following:
1 large container cottage cheese (2 1/2 cups)
1 small container lemon yogurt
1 package of sf/ff white chocolate pudding powder
Chill and serve. Makes 4 servings.
Nutritional Stats: (will vary based on brand of yogurt and %cottage cheese used - I used 2% CC)
Calories: 165
Carbs: 18.5 grams
Protein: 17 grams
Fat: 3 grams
1 cup cottage cheese
1-2 cups water (how thick u like it etc)
2tsp davinci sugar free chocolate syrup
1tsp davinci sugar free hazelnut syrup
blend the CC smooth with a bit of the water, then add remainging ingredients and blend. add ice if desired.
and another!
Tripple chocolate low-carb shake
1 cup cottage cheese
1/2 serving chocolate protien powder
1-2tbsp white chocolate fat free/sugar free jello pudding mix
1tsp davinci SF chocolate syrup
ice
blend CC, pudding and syrup until smooth with about 1cup water. refridgerate for 10 minutes. Add protien powder, ice and blend again. add more water to desired thickness.
Wow, this is a great thread full of great soundig recipies. I'm working my way through them and I'm so impressed just how good cottage cheese can taste.
There is one thing I just have to mention though. Some of the recipes suggest preheating a nonstick pan and some even say to smoking hot. If I did that in my home my birds would be dead in a matter of seconds. Overheated teflon emits very toxic fumes as all bird owners know. 20/20 did a segment on it a while back and while the Dupoint representative played down the fact that we all have teflon in our blood streams because the popularity of the product, even she warned against overheating teflon for health reasons. Be careful. We do so much to improve our health with clean eating we don't want to sabatoge the efforts with a little unknown detail.
I have briefly read most of the messages and there are some things that are referred to that I am wondering what they are. Could someone tell me what "BFL" and "Authourized" are referring to. Also, what is Krista Smashes website address?
Chocolate Pancakes
and D loved it too... Imagine!!
